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Friday, July 26, 2013

Recipe for Cheesy Zucchini with Garlic and Parsley

This simple recipe for Cheesy Zucchini with Garlic and Parsley produces a delicious zucchini side dish.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Cheesy Zucchini with Garlic and Parsley from 2007 is something I've made many times. I think this recipe needs a photo make-over, but the flavors in this dish are outstanding. This year I don't have any zucchini growing in my garden, but I'm keeping my fingers crossed for a few garden beds for next year at the new house.)

I'm always excited about my first zucchini of the year from the garden. If you know me and how I am about garden produce, you realize that before the day's over I'll have found a new recipe and cooked the zucchini. I'll make a serious attempt not to gush and moan too much when I describe how well this turned out, but it tasted fantastic, and I got to use some of the garlic from that big jar of garlic cloves too! If you have zucchini in your garden, or nice fresh zucchini from the Farmers Market, I highly recommend trying this.

This great recipe for zucchini came from Food to Live By, a wonderful new cookbook created by the owners of Earthbound Farms, the people who sell that beautiful organic baby arugula I love. I have a stack of fun cookbooks I've been looking through, and this one has lots of pages marked. It's a great book for summer cooking, especially if you have a garden of farmers market where you can get a lot of garden veggies.

Cheesy Zucchini with Garlic and Parsley

(Makes two servings, can be doubled or tripled, recipe adapted slightly from Food to Live By.)

With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

This would make a great side dish for any phase of the South Beach diet, but it's probably best for a "once-in-a-while treat" due to the amount of cheese.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Tanna, Katie, Lydia and Holler, this was sooooo good. I was really surprised because I never particularly liked sauteed zucchini before, except for my mom's way of fixing "creamed" zucchini. To me sauteed zucchini was always kind of flavorless, but this tasted fantastic. It's going to be a regular around here, I can already tell that.

This is the best zucchini dish EVER! I made it last week on a whim because I had a couple of pounds of zucchini sitting around (which is hard to eat when you're by yourself) ... I adjusted the recipe for just one person, of course.

It was fantastic! I always feel like I should eat more zucchini (outside of the classic zucchini bread) and now I will! Everyone should try this -- it is so easy and delicious you won't believe it.

Delicious! Actually, this was my first time trying zucchini. Ate half of this for lunch, and the other half for dinner over a little bit of couscous. I'll defiantly check out some more of youe zucchini recipes.

I came across this beautiful blog when googling for something interesting to do with the abundance of zucchini in my garden! This recipe is wonderful, I swapped the parsley for basil since I had fresh in my garden...I a ma vegetarian so this is a nice lunch for me too!

As usual...yum!!! Had to make it as soon as I saw it with some fresh zucchini I got yesterday at the Farmers' Market. I wish I had a neighbor...even posted on my Facebook page that it was Sneak Some Zucchini on your neighbors' porch day...and still nothing! Ha! Thanks again for some wonderful healthy ideas. Can't wait to try the zucchini with meat sauce.

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